Add water, stir well, and
bring to a boil, stirring frequently. Lower heat and let sauce thicken a
few minutes.

Serve over cooked rice.

- - - - - - - - - - - - - - - - - -

NOTES : Serve Etoufee in
bowls with spoons.

Serve with salad and crusty
French or sour dough bread.

* I watch for sales on
medium cooked shrimp at my grocery store. When it goes on sale, I ask to
buy the 2-pound bags which are still frozen. They keep them in the back,
and defrost a little at a time to keep in the fish case. They will sell
you still frozen bags, which you can keep in your freezer until you are
ready to use them.

* If you feel like wasting
a few hours of your day, go ahead and buy the fresh, raw shrimp (insist on
smelling them to make sure they are fresh and not fishy), peel them,
devein them, and then cut them into thirds. After you add them to the pot
and bring it to a boil, simmer for 13 minutes to cook them shrimp through.
Honestly, the frozen cooked shrimp is the way to go... easier, less time
consuming, and they always taste fresh.